Go Back

Air Fryer Butternut Squash Wedges with Sage Butter Dip

Butternut squash wedges air fried until caramelised and tender, served with a nutty brown-butter and crisp-sage dip.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 1 medium butternut squash 2 to 3 lb, peeled and cut into 3/4-inch wedges
  • 1-2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • cayenne a pinch, optional
For the sage butter dip
  • 4 tbsp unsalted butter
  • 8-10 fresh sage leaves
  • 1 small garlic clove grated
  • 1 tbsp lemon juice
  • kosher salt and black pepper
  • 1-2 tbsp Greek yogurt optional, for creaminess

Equipment

  • Air fryer
  • Small skillet
  • Large bowl

Method
 

  1. Microwave the whole squash 2 to 3 minutes to soften the skin, then peel, halve, seed, and cut into even 3/4-inch wedges.
  2. Toss with the oil, salt, pepper, paprika, garlic powder, and cayenne.
  3. Preheat to 390°F. Cook in a single layer in batches 14 to 18 minutes, flipping halfway, until caramelised and fork-tender.
  4. Melt the butter with the sage over medium until the butter turns amber and the sage crisps, 3 to 4 minutes. Off the heat, stir in the garlic, lemon juice, salt, and pepper, plus yogurt if using.

Notes

Microwave the whole squash briefly — it makes peeling far easier.
Even wedges for even cooking.
Pull the brown butter the moment it smells nutty — it burns fast.